All Recipes

Beetroot falafel wrap

Prep

0-15 mins

Total

30 MIN

Servings

4 Servings

Running out without lunch? Prep your week with these simple falafel wraps packed with Golden Circle® Wedged Beetroot.

Ingredients

  • 450

    g

    Tin Golden Circle® wedged beetroot

  • 2

    tbsp

    Beetroot hummus

  • 400

    g

    Can chickpeas in springwater

  • 2

    tbsp

    Red onion, diced

  • 1

    Clove garlic, crushed

  • -

    Handful fresh parsley leaves, chopped

  • 1

    tsp

    Whole cumin seeds

  • 3

    tbsp

    Chickpea flour

  • -

    Zest from ½ lemon

  • 2

    tbsp

    Of olive oil

  • 4

    Wraps

  • to serve

    Salad leaves

Instructions

  1. Step 1

    Place Golden Circle® Wedged Beetroot, drained chickpeas, red onion, garlic, parsley, whole cumin seeds, chickpea flour and lemon zest in a food processor.

  2. Step 2

    Process until mixture binds together but still has some texture. If the mixture is a bit too wet add a little extra chickpea flour. Season with salt and pepper to taste.

  3. Step 3

    Shape the mixture into 12 - 15 small patties. Place on a tray and refrigerate for 15 minutes.

  4. Step 4

    Heat 2 Tbsp of olive oil in a small frying pan and cook the falafels over medium to low heat for 3-4 minutes each side or until golden and hot.

  5. Step 5

    Serve with a wrap, 2 Tbsp beetroot hummus and Golden Circle® Wedged Beetroot.

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